Gluten Free Family Breakfast
Saturday mornings are really one of favorite times. We get up slowly, cuddle on the couch, and sip on coffee. Yes, I have two young kids and every Saturday isn’t like this, but I do try to keep this time sacred.
My husband does the pancake making. I was having a hard time when my kids were younger with the grind of making breakfast every morning. He jumped in. Now it is totally his things. The kids love Saturdays because they know it means he is going to be around all day. They love pancakes, because we don’t eat things like pancakes for breakfast during the week. It is special, to me, my kids, and my husband.
I say all this because you can have this too. My husband is not a chef, like at all, I generally cook everything we eat. BUT he learned how to do this. We have tried tons of recipes, and techniques over the months. Then we ultimately decided to write our own. So I guess, in a way this is the first blog post me and my man have done together.
Challenge: set up fun routines around food. Look it saves you time from having to come up with something new and different each time. BUT more importantly, it creates a healthy love of food. One that is around you table, with your family. I am a food blogger, but I really think there is nothing better.
Allergy Friendly Pancakes
We have plenty of food sensitivities in our house, so a recipe that accommodated all of them was a tall order. This recipe does include some rolled oats, so it isn’t grain free, but we get gluten free rolled oars. You can modified this recipe to include a flax egg, if you have an egg allergy in your house. If can also be nut free for all my nut allergy moms. I have been using sunflower seed butter and I love it. Any nut butter will work here and they all add different flavors (I mean you know my boyfriend, cashew butter, tastes great).
This recipe is: healthy, gluten free, dairy free, nut free, and egg free.
Gluten Free, Diary Free Pancakes
Yields: 12 pancakes
1 1/2 cup coconut milk (almond milk works too)
1 1/2 T apple cider vinegar
2/3 cup rolled oats
1/4 cup nut butter
2 T maple syrup
3/4 cup all purpose gluten free flour
2 tsp baking power
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla
How to Make it:
Put milk and apple cider vinegar in a bowl. This needs to sit for a few minutes (makes buttermilk). At this point I would gather all your ingredients. This is also when I generally turn on my griddle so it is nice and not.
Then add the rolled oats to milk mixture and set aside.
In another bowl combine the nut butter, maple syrup and egg.
Into the egg mixture add remaining ingredients, and the milk mixture. Stir stir well combined.
It is time to make the pancakes. Grease the griddle. Use a 1/4 cup measuring spoon to scoop out the pancakes.
Let them cook for two minutes on each side.
Notes On Cooking Pancakes:
Okay so this is all my man. He makes the pancakes each week.
You need a very hot skillet/griddle. We have a griddle that goes on top of our gas stove. We turn on the burner before we ever start mixing the ingredients. This way it is very hot by the time we start.
Set a timer for two minutes. It is just way better to have a timer than try to tell when they are done.
We have used all kinds of nut butters on this recipe, even sunbutter. It really affects the texture of the pancakes. We love this nut butter, it is crunchy. It makes the fluffiest pancakes!
Notes on Recipe:
Be sure you are buying real maple syrup. I say this because it is never something I thought of. Syrup alot of time is just high fructose corn syrup. So annoying. So watch those labels. Look for the real deal, it will have a grade, like grade A.
This is the gluten free all purpose flour I use. My grocery store carries it.